Sheet Pan Chili-Lime Shrimp with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant sheet pan dinner featuring zesty chili-lime marinated shrimp paired with caramelized roasted sweet potatoes, perfect for a quick, flavorful meal. This Latin American seafood recipe (gluten free), ready in about 45 minutes, pairs large shrimp, peeled and deveined, olive oil, and lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
2 medium sweet potatoes, peeled and diced into 1-inch cubes
3 tbsp olive oil
2 tbsp lime juice
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh cilantro, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying GuideThat guide’s top pick: Nordic Ware Naturals Half Sheet, Set of 2 + 1/8 Sheet on Amazon → (affiliate link)

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium diced sweet potatoes with 2 tbsp olive oil and 1/2 tsp salt until evenly coated. Spread on a rimmed baking sheet in a single layer and roast for 20 minutes.
Step 2: Meanwhile, in the same bowl, combine 1 lb shrimp with 1 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss thoroughly to coat.
Step 3: After sweet potatoes roast 20 minutes, remove sheet pan, stir the sweet potatoes, then push them to one side. Spread the shrimp on the other side of the sheet pan. Return to oven and roast everything for an additional 8-10 minutes until shrimp are pink and opaque and sweet potatoes are tender.
Step 4: Remove from oven, sprinkle 2 tbsp chopped fresh cilantro over the entire pan, and serve warm.